Friends, I have neglected you. Thank you to all of you who have continued to visit the blog over the last few weeks regardless of the glaring absence of new recipes, I deeply appreciate it.
For the first time in a really long time I was feeling like I needed to step away from Pomegranate Days and all the social media upkeep and blog maintenance that it entails. I think that for those of you that have your own blogs, you will understand that having this pretty full time “second job” can be quite draining on any off time, to the point where you very rarely just switch off and be.
We had planned a little mini-vacay away with the kiddos over the July holidays and despite being completely unprepared, i.e. no scheduled posts, I snatched the opportunity to take some much needed blog downtime.
I read books unrelated to food and I actually bought magazines without a beautifully photographed dish on the front. I cooked delicious meals whilst refusing to think about how great they would work on the blog, or wondering if anyone maybe needed this fab new recipe. It was a purposeful blog sabbatical, if you would, and it was just lovely.
But, hey ho, it’s all systems go and we are back with this ever so pretty Peppermint Crisp Ice Cream. Ice-cream? During the coldest week of the winter? There are floods and tornadoes and snow and I am serving up ice cream?
Yup! I am afraid so. You see, I do not believe that there is ever an inappropriate season, let alone a bad day, for ice-cream. I am defiantly unapologetic about it. This particular one was inspired by our holiday. You see, around here, every holiday day is an ice cream day and yes, during the holidays my kiddos literally eat ice cream every single day. And you know what? It felt kinda great to not have to say no.
Pretty Girl will try different flavours and combinations but my Handsome is a mint ice-cream guy. You can say what you will but he will not be swayed into a caramel or blueberry or strawberry cheesecake. I get him. What is not to love about mint ice-cream, particularly when it’s made with the hugest bar of South African peppermint crisp you can find on the shelf? Well, exactly – nothing.
A quick note on the recipe. I have called for 1x 150g bar of peppermint crisp. I actually used two because a) let’s not kid ourselves I knew I was going to eat a few pieces while I waited for the ice cream to churn and b) I wanted to have extra shards to sprinkle over the top. Oh and PS – If you find yourself outside of South Africa and thus sadly without access to this chocolate bar, I suggest using your own favourite mint bar.
What about you? Do you think ice-cream belongs in the summer along with coconut sunscreen, balmy days at the beach and flip flops? Or are you coming over later and we can sandwich this Peppermint Crisp Ice Cream between two homemade Chocolate Chip Cookies and eat ice cream burgers in front of the fire?
- 6 eggs yolks
- 125 ml (½ C) caster sugar
- 500 ml (2 C) cream
- few drops green food colour
- 1 x bar of Peppermint Crisp, coarsely chopped
- Beat together the egg yolks and the caster sugar until the yolks are pale and light.
- Beat the cream until thick but not too stiff. Set aside.
- Fold the cream into the egg yolk mixture.
- Add a few drops of the green food colouring to give the ice cream a minty look.
- Transfer the mixture to a prepared ice cream machine and churn until frozen.
- Add the peppermint crisp shards to the machine and allow the peppermint chips to churn through.
- Turn the ice cream out into a freezer proof bowl and freeze until serving.